MENU
 
 
 
 

  • Best Ever Carrot Cake

    0 votes
    Best Ever Carrot Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/4 c. Corn oil
    • 2 c. Sugar
    • 2 c. Less
    • 2 Tbsp. Flour
    • 2 tsp Cinnamon
    • 2 tsp Baking pwdr
    • 1 tsp Baking soda
    • 1 tsp Salt
    • 4 x Large eggs
    • 4 c. Grated carrots
    • 1 c. Raisins
    • 1 c. Minced pecans
    • 2 c. Sugar
    • 6 Tbsp. Flour
    • 1 tsp Salt
    • 2 c. Whipping cream
    • 1/2 lb Butter
    • 1 Tbsp. Vanilla
    • 1 1/2 c. Minced pecans
    • 1/2 lb Cream cheese
    • 1/2 lb Butter
    • 1 lb Powdered sugar
    • 1 tsp Vanilla
    • 4 ounce Coconut, shredded

    Directions

    1. Cake: Whisk together corn oil and sugar. In a separate bowl mix flour, cinnamon, baking pwdr, soda and salt. Sift 1/2 of this mix into the sugar/oil. Add in the rest alternately with the 4 Large eggs. Add in the carrots, raisins and pecans. Bake in a greased and floured 10 inch tube pan at 350 for 70 min. Cold, invert and split in 3 layers.
    2. Filling: Heat sugar, flour and salt. Stir in cream. Work in butter. Stir and simmer 1/2 hour till golden brown. Cold. Add in vanilla and pecans. Cold overnight.
    3. Icing: Cream cheese and butter. Sift in powdered sugar. Fold in vanilla and chill. Spread the filling between the 3 layers. Frost the top and sides with the icing. Pat the coconut on the sides. Decorate the top, if you like.
    4. Yield: 12 to 18 servings.
    5. PARTICIA SHELTON

    Similar Recipes

    Leave a review or comment